Arabelle Meirlaen- Belgium

Beneath a shell of smooth milk chocolate lies an intense coffee buttercream and rich praliné with Szechuan pepper and crispy “feuilletine” or Breton waffles. “I have fond memories of frappé iced coffee made with fresh...

Christophe Adam-France

A smooth praliné made with Californian almonds, set on a crumble of caramelised coconut nibs from Bali and covered in creamy milk chocolate. “The power of the chocolate, the softness of the praliné, the freshness...

Oriol Balaguer- Spain

Crispy praliné with popping sugar on a layer of fresh fruit coulis made from yuzu, an Asian citrus fruit, covered in intense dark chocolate. “The inspiration has been the magical “mascletà” fireworks event held during...

Harald Wohlfahrt- Germany

A ganache of pumpkin and Eastern ginger on a layer of marzipan with 50% almonds from Faro in Portugal and orange zest, covered in soft milk chocolate. “My grandparents grew pumpkins on their farm. I...

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